Notes: Based on:
* Witney Brewston extract
* All grain "Blanche Oreiller" recipe and notes from https://byo.com/article/witbier-style-profile/
* https://beerandbrewing.com/make-your-best-witbier/
Instructions:
* Mill all grain (including flaked grain)
* Chill the wort rapidly to 20 °C, let the break material settle, rack to the fermenter and aerate thoroughly.
* Begin fermentation at 20 °C slowly raising temperature to 22 °C by the last one-third of fermentation.
Notes:
* Could add 250g rice hulls to help sparge (don't mill)
* First reference suggests starting with a protein rest (15 min @ 50C), then slowly ramping up to 68C over 15 min to start the sacchrification rest, but second ref says you get just as good results from a single temp mash. So lets start with the simple version and try the more complicated one later.
* The total wort boil time is 90 minutes, which helps reduce the SMM present in the lightly-kilned Pilsner malt and results in less DMS in the beer. This also means we go for a higher kettle volume to compensate for extra evaporation loss. |
